Marco Montemurro

Institute of Sciences of Food Production

H指数:24

被引数:2,111

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Genomic Characterization of the Probiotic Limosilactobacillus mucosae CRL2069 Isolated from Feedlot Cattle Feces

从育肥牛粪便中分离的益生菌Limosilactobacillus mucosae CRL2069的基因组特征

Microorganisms

IF4.2

2026-10-070

Hempseed Flour-Based Bioingredient Fermented by Lactiplantibacillus plantarum ITM21B for Salt-Reduced Bread Production in Industrial Bakery Environment

大麻籽粉基生物成分经Lactiplantibacillus plantarum ITM21B发酵，用于工业烘焙环境中低盐面包的生产

Food and Bioprocess Technology

IF5.8

2026-03-040

PRE

Genomic Characterisation of Limosilactobacillus fermentum CRL2085 Unveiling Probiotic Traits for Application in Cattle Feed

CRL2085菌株基因组特征分析及其在牛饲料中的应用益生菌特性解析

ENVIRONMENTAL MICROBIOLOGY REPORTS

IF2.7

2025-09-080

OAAI

Characterization and functional application of artichoke bracts: Enrichment of bread with health promoting compounds

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-01-010

OAAI

The food by-products bioprocess wheel: a guidance tool for the food industry

食品副产品生物加工轮: 食品工业的指导工具

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-10-013

OAAI

Bioplastic Production from Agri-Food Waste through the Use of Haloferax mediterranei: A Comprehensive Initial Overview

通过使用Haloferax mediterranei从农业食品废物中生产生物塑料: 全面的初步概述

MICROORGANISMS

IF4.2

2024-05-212

OAAI

Exploitation of spent coffee ground (SCG) as a source of functional compounds and growth substrate for probiotic lactic acid bacteria

开发废咖啡粉 (SCG) 作为益生菌乳酸菌的功能化合物和生长底物的来源

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-04-019

OAAI

Upcycling mango peels into a functional ingredient by combining fermentation and enzymatic-assisted extraction

通过结合发酵和酶辅助提取将芒果皮转化为功能性成分

FOOD CHEMISTRY

IF9.8

2024-02-0111

The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

FRONTIERS IN MICROBIOLOGY

IF4.5

2023-12-119

OAAI

Motility in Periweissella Species: Genomic and Phenotypic Characterization and Update on Motility in Lactobacillaceae

MICROORGANISMS

IF4.2

2023-12-052

OAAI

A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2023-11-0111

PRE

Exploitation of sprouted barley grains and flour through sourdough fermentation

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-09-018

OAAI

Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and Clean Label Plant-Based Yogurt-like Product

MICROORGANISMS

IF4.2

2023-06-181

OAAI

Probiotic Potential and Safety Assessment of Type Strains of Weissella and Periweissella Species

MICROBIOLOGY SPECTRUM

IF3.8

2023-04-1311

OAAI

Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater

FRONTIERS IN MICROBIOLOGY

IF4.5

2022-09-2111

OAAI

How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread

FOOD RESEARCH INTERNATIONAL

IF8

2022-09-018

PRE

Novel Insights Into the Phylogeny and Biotechnological Potential of Weissella Species

FRONTIERS IN MICROBIOLOGY

IF4.5

2022-06-2212

OAAI

Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like

从谷物/豆类酸奶中获得的植物性冰淇淋的设计和表征

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-05-0119

OAAI

Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

MICROBIOLOGY SPECTRUM

IF3.8

2021-12-2228

OAAI

Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-12-015

OAAI

Marco Montemurro

个人简介

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